Eats: Chicken Bake

10:30 AM


There was no way of taking a decent photo of this, but it was great. I love comfort food, but the key is to not eat ALL of it. So I pawn it off on Kyle. 

1 lb 2 oz ground chicken
1 large onion, chopped 
2 carrots, diced
2 tbsp all-purpose flour
1 tbsp tomato paste
1 1/4 cups chicken stock
Salt and pepper
Pinch of thyme
2 lb potatoes, creamed with butter and milk, and highly seasoned
3/4 cup grated cheese

Dry-fry the ground chicken, onion, and carrots in a non-stick pan for 5 minutes, stirring frequently. Sprinkle the chicken with the flour and simmer another two minutes. Gradually blend in the tomato paste and stock then simmer for 15 minutes, season and add the thyme.  Transfer the chicken and vegetable mixture to a baking casserole and allow to cool. Spoon the mashed potato over the mixture and sprinkle with the cheese. Bake in a preheated oven at 400 for 20 minutes. 

Serve with veggies to make yourself feel better. 

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